AMPREN303 — Operate and monitor a low temperature wet rendering process

Elements & performance criteria

Performance evidence

• identified at least three food safety hazards and controlled risk using Hazard Analysis and Critical Control Point (HACCP) principles
• identified at least three safety hazards, assessed and controlled risk using workplace health and safety procedures
• selected and correctly fitted appropriate personal protective equipment (PPE) and clothing required worker safety and contamination control
• checked raw materials, including cut size and colour
• operated machinery according to workplace instructions
• produced a low temperature wet rendered product according to workplace requirements
• monitored a low temperature wet rendering process, including: • heating and end point temperature control • separation of solids and liquids • grinding of coarse meal • drying of wet solids • optimal performance of machinery
• monitored environmental emissions according to workplace and Environmental Protection Agency (EPA) requirements, including odour control and one of the following: • waste water • heat recovery • noise
• identified production problems and out-of-specification product and taken corrective action
• provided a verbal briefing during handover process to team member.

Knowledge evidence

• principles of a low temperature wet rendering process
• workplace health and safety requirements of low temperature wet rendering process
• purpose, features and correct use of PPE required for low temperature wet rendering process
• purpose, features and correct use of clothing and equipment required for contamination control in low temperature wet rendering process
• hazard identification, risk assessment and control risk using HACCP techniques for low temperature wet rendering process
• operation and monitoring process including: • unusual noises in equipment which may indicate malfunction • equipment maintenance requirements
• key features of quality assurance aspects of rendered product, including: • colour and density of rendered products • end-point temperature • correct level of moisture content
• quality requirements of finished products including: • tallow moisture, insolubles and Free Fatty Acids (FFA) • meat meal moisture, fat content, protein, microbiological and physical contamination
• relevant regulatory requirements including: • AS5008 Hygienic Rendering of Animal Products • Australian Renderers Association’s Code of Practice for Hygienic Rendering of Animal Products • EPA requirements
• implications of noncompliance of operation and monitoring of low temperature wet rendering including: • incorrect temperature setting • discharge pump and speed of feed to the tank out of balance • weir liquid levels incorrectly set • solids from press are too wet
• features and functions of low temperature wet rendering machinery and equipment, including: • manufacturer and workplace instructions for safe operation • control panels and ancillary controls • operating capacities, efficiencies and applications • location and purpose of guards, rails and sensors • feedback instrumentation • services required, including compressed air, electricity and water
• workplace cleaning and maintenance requirements for low temperature wet rendering machinery and equipment.

Foundation skills

• Reading: Interpret operating manuals for low temperature wet rendering equipment Read and interpret gauges and scales
• Writing: Complete records using industry terminology
• Oral Communication: Use open and closed questions to clarify information
• Numeracy: Estimate and measure volume (mls, L), time (Hrs, Mins), temperature (degrees Celsius) and pressure (psi)

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

Questions about assessing AMPREN303